One of my favorite comfort dinners of all time is my mom’s stuffed peppers. She would always make them growing up and they hold a special place in my heart. Now that Fall is here I find myself always wanting to make hearty soups for dinner… and whats better than a stuffed pepper soup! This recipe is easy to make and so delicious!
2 lbs ground chuck
1 tablespoon grapeseed oil
2 small onions, diced
4 cloves garlic, minced
3 Bell peppers (all different colors) chopped large
2 tablespoons tomato paste
1- 28 oz can of good quality whole peeled tomatoes
3 cups beef broth
2 cups water
1 1/2 cups white rice- cooked according to package directions
Heat a heavy bottomed pot over medium high and add the ground beef. Let it cook until fully cooked through
Using a slotted spoon, take out of the ground beef and put into a bowl. Set aside
Heat up the grapeseed oil and add the onions. Saute for a minute or two
Add In the minced garlic and cook until fragrant, about 1 minute
Turn the heat down to medium and add in the chopped bell peppers. Cook for about 5 minutes
To the cooked veggies add the tomato paste and coat the vegetables with it. Let it cook, stirring often, for about 2-3 minutes so the raw tomato paste flavor cooks out
Add the beef broth, whole peeled tomatoes, and water to the pot and scrape the bottom
With a knife, cut the whole peeled tomatoes into smaller pieces- it doesn’t have to be perfect!
Add in the ground beef, season with salt and pepper, and let it simmer for 10 minutes
Add in the cooked rice and let it cook another 5 minutes
Once it’s done cooking ladle it into a bowl and serve! Sooo delicious!